Worlds Yummiest Rusks

If there is one rusk recipe you have to try, this is it!  Seriously!  It has to be the most versatile recipe out there, which mean you can personalise it to suit your taste or mix it up for something different each time you bake them, so have fun mixing up the dry ingredients to what you have on hand or to what you prefer and every time the result will be a perfect rusk.


Worlds Yummiest Rusks



2 cups oats
1½ cups pronutro
1 cup whole wheat flour
1 cup muesli
2½ cups flour
1 cup brown sugar
½ cup white sugar
30ml baking powder
5ml salt
65ml oil
375ml buttermilk
250g butter melted
2 extra large eggs lightly beaten


  1. Preheat the oven to 180°C.
  2. Grease two large loaf tins with butter.
  3. Combine all the dry ingredients and add the sugars, baking powder and salt.
  4. Add the oil, buttermilk and eggs to the melted butter and mix well.
  5. Add the wet ingredients to the dry ingredients and mix well.
  6. Place the mixture into the tins and bake for approximately 45 minutes until a skewer inserted comes out clean.
  7. Once the loaves are cool, cut them into fingers and arrange on a baking sheet and dry in the oven for 3 to 4 hours at 100°C.


Submitted by:  Mandy Frielinghaus, Mauritius

30 thoughts on “Worlds Yummiest Rusks

  1. This is the first time I heard about rusk, I never had tried or encountered such food item before so I am curious how would it taste like and its texture. Is it cake like or more granola like?

    • Because rusks are double baked, they become hard/crunchy. I think the easiest way to explain a rusk would be a thick crunchy biscuit. A lot of people dunk rusks into their tea of coffee before eating them. Hope this helps. 🙂

  2. Hi Mandy! Sorry I’ve been away for a while, but my broken leg and my baby take the most of my time! 😉
    Nice recipe, again. Maybe I’m the only one who doesn’t know, but what’s pronutro?

    • Hi Caroline. Pronutro is a a soy and maize based wheat free breakfast cereal which is available in original, chocolate, strawberry and banana flavours. There is also a whole wheat version and the first origins of ProNutro dates back to the early 1930′s when a great need for a cereal that could help prevent malnutrition in babies, existed. The introduction of this ‘wonder food’ was seen as a milestone in the fight against malnutrition.
      You could easily substitute it with cream of wheat though. 😉

  3. Is pronutro a MUST ingredient in this recipe? It’s not something I’ve ever noticed when grocery shopping. I’ve noticed you suggested cream of wheat as a substitution. Any other possible substitutions? It is 1.5 cups of something.

    • Hi Linda, thanks for stopping by. Pronutro isn’t a must although it does makes the rusks super yummy. The beauty of this recipe is that you can substitute any of the dry ingredients. Try adding coconut, bran, nutty wheat flour, raisins etc. You can also mix up the ratio of dry ingredients. Often I might only have 1 cup of plain flour so I will increase the whole wheat flour.

  4. OK! I found them…..Cindy mentioned these on facebook so I came searching hehe…Awesome recipe for sure Mandy…and I would definitely classify them as Low GI for sure…I am going to give them a go using coconut oil. Thank you for sharing 😉 xx

    • Colleen, these truly are (well in my opinion) the Worlds Best Rusks. Good to know they are low GI, thanks for that! 🙂 I would love to hear what you put into yours and how you enjoy them. xo

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  8. This recipe is in our south african diabetic cookbook. Pronutro is a breakfast cereal for kids in south africa. I have made this recipe many times as my husbandis diabetic, and I m familiar with all their recipes. It is supposed to be low GI . Greetings Rene


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